Prevalence of biogenic amines during ripening of a traditional dry fermented pork sausage and its relation to the amount of sodium chloride added

Meat Science

Volumn 74, Issue 3, 2006, Pages 557-563

  Roseiro, C ^a   Santos, C ^a   Sol, M ^a   Silva, L ^a   Fernandes, I ^a  

^a INETI   (Portugal)

Author keywords

Biogenic amines; Dry fermented sausage; Microbiological counts; Ripening; Salt addition

Indexed keywords

EID: 33746810519     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.03.030     Document Type: Article

References (27)

1. Ansorena D., Montel M.C., Rokka M., Talon R., Eerola S., Rizzo A., et al. Analysis of biogenic amines in northen and southen European sausages and role of flora in amine production. Meat Science 61 (2002) 141-147
2. Bover-Cid S., Izquierdo-Pulido M., and Vidal-Carou M.C. Influence of hygienic quality of raw material on biogenic amine production during ripening and storage of dry fermented sausages. Journal of Food Protection 63 (2000) 1544-1550
3. Bover-Cid S., Izquierdo-Pulido M., and Vidal-Carou M.C. Effect of the interaction between low tyramine-producing Lactobacillus and proteolytic staphylococci on biogenic amines production during ripening and storage of dry sausages. International Journal of Food Microbiology 65 (2001) 113-123
4. Brink B.t., Damink C., Joosten H.M.L.J., and Huis in't Veld J.H.J. Occurrence and formation of biologically active amines in foods. International Journal of Food Microbiology 11 (1990) 73-84
5. Eerola S., Hinkkanen R., Lindfors E., and Hirvi T. Liquid chromatographic determination of biogenic amines in dry sausages. Journal of the Association of Official Analytical Chemists 76 (1993) 575-577
6. Eerola S., Maijala R., Roig-Sagués A.X., Salminen M., and Hirvi T.K. Biogenic amines in dry sausage as affected by starter culture and contaminant amine-positive Lactobacillus. Journal of Food Science 61 (1998) 1243-1246
7. Eerola S., Roig-Sagués A.X., and Hirvi T.K. Biogenic amines in Finnish dry sausages. Journal of Food Safety 18 (1998) 127-138
8. Halasz A., Barath A., Simon-Sarkadi L., and Holzapfel W. Biogenic amines and their prodution by microorganisms in food. Trends in Food Science and Technology 5 (1994) 42-49
9. Hernandez-Jover T., Izquierdo-Pulido M., Veciana-Nogués M.T., Mariné-Font A., and Vidal-Carou M.C. Biogenic amines and polyamine contents in meat and meat products. Journal of Agricultural and Food Chemistry 45 (1997) 2098-2102
10. Hernandez-Jover T., Izquierdo-Pulido M., Veciana-Nogués M.T., and Vidal-Carou M.C. Biogenic amine sources in cooked cured shoulder pork. Journal of Agricultural and Food Chemistry 44 (1996) 3097-3101
11. Hernandez-Jover T., Izquierdo-Pulido M., Veciana-Nogués M.T., and Vidal-Carou M.C. Ion pair liquid chromatographic determination of biogenic amines in meat and meat products. Journal of Agricultural and Food Chemistry 44 (1996) 2710-2715
12. Hughes M.C., Kerry J.P., Arendt E.K., Kenneally P.M., McSweeney P.L.H., and O'Neill E.E. Characterization of proteolysis during the ripening of semi-dry fermented sausages. Meat Science 62 (2002) 205-216
13. Huis in't Veld J.H.J., Hose H., Schaafsma G.J., Silla H., and Smith J.E. Health aspects of food biotechnology. In: Zeuthen P., Cheftel J.C., EricKsson C., Gormley T.R., Linke P., and Paulus K. (Eds). Processing and quality of foods. Food biotechnology: Avenues to healthy and nutricious products Vol. 2 (1990), Elsevier Applied Science, London and New York 2.73-2.97
14. ISO 1841-1:1996. Meat and meat products - Determination of chloride content - Part 1: Volhard method.
15. Joosten H.M.L.J. Conditions allowing the formation of biogenic amine in cheese: 4. Factors influencing the amounts formed. Netherlands Milk and Dairy Journal 41 (1988) 329-357
16. Joosten H.M.L.J., and van Boeckel M.A.J.S. Conditions allowing the formation of biogenic amine in cheese: 4. A study of the kinetics of histamine formation in an infected Gouda cheese. Netherlands Milk and Dairy Journal 41 (1988) 3-24
17. Maijala R., Eerola S., Lievonen S., Hill P., and Hirvi T. Formation of biogenic amines during ripening of dry sausages as affected by starter cultures and thawing time of raw materials. Journal of Food Science 69 (1995) 1187-1190
18. Maijala R., Nurmi F., and Fischer A. Influence of processing temperature on the formation of biogenic amines in dry sausages. Meat Science 39 (1995) 19-22
19. Montel M.C., Masson F., and Talon R. Comparison of biogenic amine content in traditional and industrial french dry sausages. Sciences des Aliments 19 (1999) 247-254
20. Morrow J.D., Margolies G.R., Rowland J., and Roberts L.J. Evidence that histamine is the causative toxine of scombroid-fish poisoning. New England Journal of Medicine 324 (1991) 16-20
21. Parente E., Martuscelli M., Gardini F., Grieco S., Crudele M.A., and Suzzi G. Evolution of microbial populations and biogenic amine production in dry sausage produced in Southern Italy. Journal of Applied Microbiology 90 (2001) 882-891
22. Roig-Sagués A.X., Hernandez-Herrero M., Lopez-Sabater E.I., Rodriguez-Jerez J.J., and Mora-Ventura M.T. Microbiological events during the elaboration of "Fuet", a spanish ripened sausage. Relationships between the development of histidine- and tyrosine-decarboxylase-containing bacteria and pH and water activity. European Food Research and Technology 209 (1999) 108-112
23. Shalaby A.R. Significance of biogenic amines to food safety and human health. Food Research International 29 (1996) 675-690
24. Silla Santos M.H. Biogenic amines: their importance in foods. International Journal of Food Microbiology 29 (1996) 213-231
25. Stratton J.E., Hutkins R.W., and Taylor S.L. Biogenic amine in cheese and other fermented foods. Journal of Food Protection 54 (1991) 460-470
26. Suzzi G., and Gardini F. Biogenic amines in dry fermented sausages: a review. International Journal of Food Microbiology 88 (2003) 41-54
27. Urdiales J.L., Medina M.A., and Sánchez-Jimenez F. Polyamine metabolism revisited. European Journal of Gastroenterology and Hepatology 13 (2001) 1015-1019